tag:blogger.com,1999:blog-7173052990851751381.post7971204538932002735..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Perfectly Puffy Popovers – What Do These Have in Common with Most Chefs?Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-7173052990851751381.post-41288623206574919062019-04-22T20:16:39.572-04:002019-04-22T20:16:39.572-04:00I have just baked those. A little more pecorino ch...I have just baked those. A little more pecorino cheese and some black pepper. Amazing for going down with some beers. Gigi Jansenhttps://www.blogger.com/profile/08920320240908037002noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88899128408936704452017-12-19T20:32:47.505-05:002017-12-19T20:32:47.505-05:00Chef John, definitely no Gas Face going on with th...Chef John, definitely no Gas Face going on with this recipe. Simple and tasty, as always!benwdunnhttps://www.blogger.com/profile/16142622004788000341noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80525480976997758812017-12-02T17:40:10.286-05:002017-12-02T17:40:10.286-05:00Chef, the issue is how fat your oven heats. I trie...Chef, the issue is how fat your oven heats. I tried these. After the 30 minute time frame the oven was not even at 400 degrees and the popovers clearly under cooked. At 40 minutes they were golden brown and well risen. Took them out and they immediately collapsed. I think you should have time these by how many minutes after the oven reaches 450. I'll try again and bake until they look right.<br />AlexKeyWesthttps://www.blogger.com/profile/08284155410068418922noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53522717025419780602017-11-04T21:57:23.958-04:002017-11-04T21:57:23.958-04:00I have made these a few times and they have turned...I have made these a few times and they have turned out great each time. I do think they are better if you pierce them when you pull them out of the oven.<br /><br />Chef John it would be great to see you do a hot oven version. While I love the the cold oven method, sometimes I would like to make popovers but my oven is already hot from cooking something else.<br /><br />Thanks for a great recipe.<br />Rev. Fr. Robert Bowerhttps://www.blogger.com/profile/14539722512215663287noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86763236419193126352017-10-20T21:47:28.828-04:002017-10-20T21:47:28.828-04:00I've been successfully baking "American P...I've been successfully baking "American Popovers" for years using a very similar cold oven recipe from an old Williams-Sonoma catalog. In my experience, the eggs make all the difference: big fresh ones are best, but if you're working with older, smaller eggs, just beat in another one -- that's the rising agent that makes them "pop". (Also -- a thinner batter will usually go higher than one that's too thick.)<br /><br />For a less goo-ey interior: when you think they're done, poke them a few times with a skewer,turn off the oven and put them back in for a few minutes to release the steam inside. <br /><br />I'll stay tuned for your comments on the above, Chef John! In the meantime, I'll be making another batch to serve up with a nice, spicy Chili!Unknownhttps://www.blogger.com/profile/10915312740560126397noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14467752461344503692017-04-09T00:44:03.985-04:002017-04-09T00:44:03.985-04:00So ... what happened the next morning with the lef...So ... what happened the next morning with the leftover batter?Billhttps://www.blogger.com/profile/08749459207189576328noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41469433115667024082017-04-06T08:33:55.848-04:002017-04-06T08:33:55.848-04:00Dear chef
Pop overs not popping, in fact they w...Dear chef<br /> Pop overs not popping, in fact they were down right doughy, any suggestions?Anonymoushttps://www.blogger.com/profile/15800569668623792797noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64212013611184544652017-02-02T20:19:29.844-05:002017-02-02T20:19:29.844-05:00If I used greasy meat drippings (or lard) instead ...If I used greasy meat drippings (or lard) instead of butter, would this be a Yorkshire Popover?Tabihttps://www.blogger.com/profile/09681466498594903544noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28578239042142182322016-11-23T01:59:29.641-05:002016-11-23T01:59:29.641-05:00First recipe I tried from your blog, Chef John and...First recipe I tried from your blog, Chef John and they went amazing. Filled my kitchen with that tasty smell and we had to fight ourselves not to eat them all at ones.<br /><br />Thanks Chef John!!!<br /><br />Greetings from Germany<br />Maxhttps://www.blogger.com/profile/14127601597266965451noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76086030237006769712014-07-23T12:46:50.743-04:002014-07-23T12:46:50.743-04:00I made these last night and served them with beef ...I made these last night and served them with beef roast and the good chefs "fondant potatoes." The whole meal was a success! The potatoes were everyone's fave, and I'm all like........ya but look at how huge the popovers are, whatevs, there were none left at the end of the meal. But wait....they did love them because I was asked to make some more for breakfast! I filled them with fresh berries, whipped cream and dusted with confectioners sugar, sooooo yummy. Anyways...(Ellen) they were awesome both times. Cold oven, 450, 30 min no worries. Pop that popover pop pop that popover! (2 live crew) hahaha. Just had to! Thanks for another great recipe chefAnonymoushttps://www.blogger.com/profile/08315306601629953300noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40537056142038843232014-07-23T12:44:09.398-04:002014-07-23T12:44:09.398-04:00I made these last night and served them with beef ...I made these last night and served them with beef roast and the good chefs "fondant potatoes." The whole meal was a success! The potatoes were everyone's fave, and I'm all like........ya but look at how huge the popovers are, whatevs, there were none left at the end of the meal. But wait....they did love them because I was asked to make some more for breakfast! I filled them with fresh berries, whipped cream and dusted with confectioners sugar, sooooo yummy. Anyways...(Ellen) they were awesome both times. Cold oven, 450, 30 min no worries. Pop that popover pop pop that popover! (2 live crew) hahaha. Just had to! Thanks for another great recipe chefAnonymoushttps://www.blogger.com/profile/08315306601629953300noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83593819637880206212014-04-08T19:04:49.242-04:002014-04-08T19:04:49.242-04:00I made these and they are awesome. Crispy on the o...I made these and they are awesome. Crispy on the outside and soft and delicious on the inside. I added a dash of garlic powder to mine and ate warm with some butter. I was in heaven. :-) Thank you Chef John. All of the recipes I have tried from you have come out perfect.Anonymoushttps://www.blogger.com/profile/12619261254019705340noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23307026789708603302013-09-19T15:39:07.569-04:002013-09-19T15:39:07.569-04:00I just made half a batch in my little convection t...I just made half a batch in my little convection toaster oven. They were great! I lowered the temp a couple of times after I figured they'd risen completely. Aside from 2 sticking to the pan, they were perfect. I think the sticking was due to my using olive oil to grease instead of butter. Thanks again for the laughs and tasty recipe. They were fun (isn't everything that puffs in the oven?).Juliehttps://www.blogger.com/profile/02779023185303694810noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3633327506605502842013-09-19T14:10:06.192-04:002013-09-19T14:10:06.192-04:00Chef John, I wanted to thank you for your humor an...Chef John, I wanted to thank you for your humor and all the great videos. Last night I was laughing so hard. It was incredibly therapeutic to read your zingers. Thank you! I'm learning so much from your videos too. Appreciate all the time and effort that must go into each one.Juliehttps://www.blogger.com/profile/02779023185303694810noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1554731184476247592013-05-27T06:44:33.407-04:002013-05-27T06:44:33.407-04:00Can they be eaten cold, has anybody tried them col...Can they be eaten cold, has anybody tried them cold?Christel Webbhttps://www.blogger.com/profile/08092587400880694950noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60061160532846606222013-05-27T06:43:12.999-04:002013-05-27T06:43:12.999-04:00Can pop over be eaten cold?Can pop over be eaten cold?Christel Webbhttps://www.blogger.com/profile/08092587400880694950noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43942022053041058772013-03-31T14:21:57.115-04:002013-03-31T14:21:57.115-04:00This is the second recipe of your that I've tr...This is the second recipe of your that I've tried and love. Next time I'll omit the cheese and drizzle syrup on it with a side of bacon.<br /><br />Thanks for giving me something else to eat for breakfast that's ridiculously easy to make :)LaRhondahttps://www.blogger.com/profile/05497594774757148997noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50161998141799849472012-12-28T07:01:58.167-05:002012-12-28T07:01:58.167-05:00Hey Chef!
First time commenter, long time lurker ...Hey Chef!<br /><br />First time commenter, long time lurker and cooking enthusiast here.<br /><br />Awesome! Really delicious.<br /><br />I always wanted to try out something like a yorkie, but all that fat for which the recipes are calling for really was a turnoff .. This on the other hand was just what I was looking for.<br /><br />Thanks!Anonymoushttps://www.blogger.com/profile/05237624090966645503noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18612487872476131872012-11-24T22:11:13.097-05:002012-11-24T22:11:13.097-05:00And cook them near the top of the oven leaving eno...And cook them near the top of the oven leaving enough room for them to riseSamninetysixhttps://www.blogger.com/profile/02553331769891982210noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3422525162293035262012-11-24T22:03:46.711-05:002012-11-24T22:03:46.711-05:00Generally, if you follow the mixture the only reas...Generally, if you follow the mixture the only reason a popover wont rise is because the tin & fat aren't hot enoughSamninetysixhttps://www.blogger.com/profile/02553331769891982210noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58068384050553128722012-11-24T17:44:54.987-05:002012-11-24T17:44:54.987-05:00Is there any reason a popover wont ... .pop over??...Is there any reason a popover wont ... .pop over??Raneenhttps://www.blogger.com/profile/05680586941301994015noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65636345634035817872012-11-24T13:36:51.953-05:002012-11-24T13:36:51.953-05:00We run a pub in Suffolk, UK. We have two of the bi...We run a pub in Suffolk, UK. We have two of the biggest USAF bases right on our doorstep and are frequented by USAF personnel for our traditional Sunday roast. I'll post my recipe in a minute but what on earth are these stupid (or stoopid) which ever version you like ;) comments on Chef John, I've never read one of these hid blogs before but give the man a break, yes it's very similar to a Yorkshire pudding mix but I can promise you, in the UK we have dozens of different recipes for Yorkshire puds, everybody's grandma had one! :). I quite like the idea of a sprinkling of a mature cheddar on the top. Anyway, my recipe that we use every Sunday is as easy as it gets: 1 cup each of eggs, milk and all purpose flour, sprinkle of salt and a little white pepper, thats it - equal amounts of eggs (usually 4 medium = 1 cup), flour and milk. You can use a regular vegetable oil if you wish but you need to get the Yorkshire pudding/muffin tin really really hot, I put mine on a gas burner till it smokes then add whatever fat/oil you are using - generally about a quarter inch, heat it some more then pour in the batter mix - I tend to go almost to the top of each cup with the batter then pop it into the oven. If you are going to eat them straight out the oven I would go for about 450f but in our case we have to make about a hundred in advance so have to go lower on the temp about 380 and cook them longer. At 380 they would be in for almost an hour at 450 it would be only 25-30 mins.<br /><br />Anyway that's my version of yorkshire puds but I'm definitely going to try Chef John's Popover recipe! :)Samninetysixhttps://www.blogger.com/profile/02553331769891982210noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31322021781320088252012-11-23T10:10:40.326-05:002012-11-23T10:10:40.326-05:00The mini muffin pan worked wonderfully! They were ...The mini muffin pan worked wonderfully! They were done as the oven reached temperature :-)<br />I didn't watch the clock, was too concerned with watching them bake.<br />Hands down this is the best popover recipe that I've tried! <br />I did add lemon lemon extract (ok, so I spilled it in, don't know how much I used.)And these were unbelievably fabulous with pumpkin dip. <br />Thank you so much for posting!!!!<br />StandingProudhttps://www.blogger.com/profile/17493230006490805800noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46909619834960883202012-11-22T14:10:37.051-05:002012-11-22T14:10:37.051-05:00Any thoughts on how long to bake using a mini muff...Any thoughts on how long to bake using a mini muffin pan? <br />cheers all!StandingProudhttps://www.blogger.com/profile/17493230006490805800noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22594256528320510212012-10-07T14:16:54.578-04:002012-10-07T14:16:54.578-04:00I've been getting back into cooking/baking and...I've been getting back into cooking/baking and was so happy to come across this site. I thought I would start with something simple and have always wanted to make popovers. This recipe is stupid simple and delicious. I followed the recipe exactly, the only thing I failed at was the oven temp - I set it for 450 but it only went to 430 which is why I don't think they popped all the way. But the popped and cooked enough to be fun and delicious. Great simple recipe, I'll make this many times over. Lindsay Jhttps://www.blogger.com/profile/00595159699620533167noreply@blogger.com